This recipe is from The Conscious Cook ($20; William Morrow Cookbooks) by Chef Tal Ronnen of LYFE Kitchen and Crossroads.
- Serves: 9
- Prep Time:
Ingredients
- 2 c. whole raw cashews (not pieces, which are often dry), rinsed very well under cold water
Directions
- Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
- Drain the cashews and rinse under cold water. Place them in a blender with just enough fresh cold water to slightly cover them. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vitamix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
